What is Meat Curry Powder?
Malaysian curry powder is a blend of spices commonly used in Malaysian cuisine to impart rich and aromatic flavors to various dishes, particularly curries. While there isn’t a standardized recipe, Malay curry powder typically includes a mix of spices that contribute to the unique taste profile of Malaysian curries.
This recipe is a very simple homemade copycat of the famous Babas Meat Curry Powder.
What You Will Love about this Recipe
Malaysian Meat Curry Powder Ingredients
How to Make Malaysian Curry Powder
Step 1. Lightly toast whole cloves, cardamom, black and white peppercorns, cinnamon quill, star anise, bay leaf, and chillies, over medium heat until fragrant. Remove and reserve. Fry coriander seeds until fragrant and add to other spices. Add remaining ingredients and cook until fragrant.
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Step 2. Blend all spices in a blender or grind with a mortar and pestle.
Cooking Tips:
- Versatile Meat Enhancer: Use this homemade curry powder to marinate meats, infuse gravies, or as a flavorful rub for grilling.
- Experiment with Heat: Adjust the quantity of dried red chilies based on your spice tolerance, tailoring the curry powder to suit your preferred level of heat.
Recipes to Use Malaysian Meat Curry Powder
The Malaysian meat curry powder can be used in loads of curry recipes. Recipes like Murgh Tikka Masala, Panang Curry Chicken, Chiang Mai Curry Chicken, or even a simple old-fashioned curry mince.
FAQs
Malaysian curry powder seamlessly fuses the rich flavors of Malay, Indian, and Chinese traditions. Distinguished by its lighter consistency compared to traditional Indian curries, this unique blend consistently incorporates a subtle citrusy note, paying homage to the vibrant flavors found in Malay cuisine.
The ingredients are: Coriander, Chilli, Cumin, Fennel, Turmeric, White Pepper, Cinnamon, Black Pepper, Cardamom, Star Anise, Nutmeg, Bay Leaf, Clove. This recipe is based on Babas meat curry powder ingredients.
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Malaysian Meat Curry Powder
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Ingredients
- 10 (10) whole cloves
- 4 (4) cardamom pods split
- 6 (6) whole black peppercorns
- 4 (4) white peppercorns or 1⁄2 teaspoon of white pepper
- 1 (1) cinnamon stick
- 1 (1) whole star anise
- 1 (1) dried bay leaf
- 3 (3) whole dried red chillies
- 1 teaspoon (1 teaspoon) coriander seeds or ground coriander
- 2 tablespoons (2 tablespoons) ground cumin or cumin seeds
- 1 teaspoon (1 teaspoon) fennel seeds
- 1 teaspoon (1 teaspoon) ground turmeric
- ½ (½) teaspoon fresh grated nutmeg
Instructions
CONVENTIONAL METHOD
- Lightly toast whole cloves, cardamom, black and white peppercorns, cinnamon quill, star anise, bay leaf, and chillies, over medium heat until fragrant. Remove and reserve.
- Fry coriander seeds until fragrant and add to other spices. Add remaining ingredients and cook until fragrant.
- Blend all spices in a blender or grind with a mortar and pestle.
THERMOMIX® METHOD
- Place whole cloves, cardamom, black and white peppercorns, cinnamon, star anise, bay leaf, and chillies into mixer; cook 8 min/100°C/reverse/speed 1. Remove and reserve.
- Add remaining ingredients; cook 3 min/100°C/reverse/speed 1.
- Add all the spices back to mixer; mill 30 sec/speed 10.
Notes
- Airtight Container: Transfer the curry powder to an airtight container to protect it from air and moisture.
- Cool, Dark Place: Store the container in a cool, dark place, such as a pantry or cupboard, away from direct sunlight.
- Avoid Heat: Keep the curry powder away from heat sources, as exposure to heat can lead to flavor deterioration.
- Check Regularly: Periodically check the aroma and color of the curry powder. If it loses its vibrancy, it may be time to refresh the blend or make a new batch.
- Use Within Six Months: While the spices won’t spoil, their flavors may diminish over time. Aim to use the curry powder within six months for optimal taste.
Your Own Notes
Nutrition
26 responses to “Malaysian Meat Curry Powder”
I have used your curry powder twice already, made chicken curry and a vegetable curry, and it worked wonders with both! I seasoned and roasted the veggies with olive oil and it was delicious. Thanks so much, this is such a keeper.
A great blend for our Asian curries, it works fantastic as a seasoning. Making a bit batch next time!
Well worth the time and effort to make this spice, the rich fragrant results are delectable.I have never thought that making this curry powder is so easy. I am so excited to make this at home!
Curry has always been my comfort food, so it is nice to see this recipe to elevate the regular curry that is always been there.
This one was new to me tbh, and it did not miss the mark. Thank you for sharing this to us!
Thanks. Everything in my kitchen. A burst of flavors for sure. This curry powder is a must try.
This is such a great idea! I have all the ingredients in my pantry, so I’m making this ASAP! Thank you for the recipe and the inspiration!
It adds such a wonderful flavor to the food! And so easy to make! Thanks for the great recipe!
Loved this curry powder! Super easy to make, much better than shop-bought versions and it also tastes great on chicken!
Such a fun spice blend! This had amazing flavor and was a great departure from a classic seasoning. Tastes great on chicken!
I love Malaysian curries but have never made my own curry powder. You make it look really easy and I bet the curry tastes better when the powder is homemade. On my to make list!
This Malaysian Meat Curry Powder is amazing! I love the rich flavor it imparts on my meats – I use it especially as a rub for my steaks!
This is so easy and I will definitely make this spice at home!Enjoy!
Hello!! Thank you for this beautiful recipe! I am wondering how many cardamom seeds I should use because I don’t have the green cardamom pods ??
I would use about 1/4 teaspoon of them
Is it black or green cardamom
Sorry it is green pods.
This amount of curry powder can be used how many times for making curry for 4 people.
How to measure ground powder form of all the ingredients of the Malaysian Meat Curry Powder?I was unable to find whole cardamom pods, but was able to find ground cardamom. how much of the ground cardamom can I substitute for the 4 whole cardamom pods?
Just use around 1/2 teaspoon
This probably seems strange but my daughter is allergic to coriander and tumeric and I miss making curry, I’m wondering how much different this recipe would be if I leave those 2 ingredients out so we can still make a curry??
Absolutely Cindy and it was still be delicious and fragrant. You could add some fenugreek leaves if you can find them as well.
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